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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I didn't have salsa with black beans and corn, so I improvised a bit with what I had in the cupboard. I also added 1/2 teaspoon garlic powder just because. Serve with crisp green salad and/or sliced mango drizzled with fresh lime juice, salt and chili powder. Ingredients:
1 lb lean ground beef |
1 teaspoon cumin |
1/2 teaspoon garlic powder |
1 (17 1/2 ounce) jar corn and black bean salsa or 1 (12 ounce) jar chunky salsa, 1/2 cup black beans and 1/2 cup frozen corn can be substituted |
3 (10 inch) flour tortillas |
2 cups shredded cheddar cheese, divided |
Directions:
1. Preheat oven to 350 degrees.
2. In a large non-stick skillet, brown beef over medium-high heat until crumbly. Drain if needed.
3. Stir in cumin and garlic powder and cook one minute.
4. Stir in salsa, beans and corn and cook until heated.
5. In a springform pan sprayed with non-stick cooking oil, place one tortilla. Top with half the meat mixture and 1/2 cup cheese. Repeat with another tortilla, meat and cheese. Top with last tortilla and cover with remaining cheese.
6. Bake for 15 to 20 minutes, until cheese is melted.
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